Slow-Roasted Tomato & Steak Rolls

Tomatoes are high in lycopene (one of the most potent antioxidants in the diet), vitamin C and fiber

Serves 4

Prep 5 mins

Cook 30 mins

Per serve 2170kJ

Fat 19g

Sat fat 5g

Slow-Roasted Tomato & Steak Rolls

·           Roma tomatoes, 4, halved

·           Olive oil, 2 tablespoons

·           Dried Italian herbs, ½ teaspoon

·           Onions, 2, sliced

·           Red-wine vinegar, ¼ cup

·           Brown sugar, 2 tablespoons

·           Lean beef eye fillet steaks, 4 x 120g, trimmed

·           Wholegrain bread rolls, 4, toasted

·           Wholegrain or Dijon mustard, 1 tablespoon

·           Mixed salad leaves, 50g

1. Preheat oven to slow, 150⁰C. Line an oven tray with baking paper
2. Place tomatoes, cut side up, on tray. Drizzle with half oil. Sprinkle with herbs and season with black pepper. Roast 25 – 30 minutes, until tender.
3. Meanwhile, heat remaining oil in a large non-stick frying pan on medium. Sauté onions 4 – 5 minutes, stirring, until tender. Mix in vinegar and sugar and cook 4 – 5 minutes, to caramelize. Remove from pan.
4. Wipe pan clean and increase heat to high. Pan-fry steak 1 -2 minutes each side, until cooked to your liking. Rest, covered, 5 minutes before thinly slicing.
5. Spread bottom half of rolls with mustard. Fill rolls evenly with salad leaves, steak slices, tomato halves and onions

Wholegrain bread rolls

Top tips

·           For quality beef, keep an eye out for the Meat Standards Australia (MSA) symbol at participating butchers and supermarkets.

·           Tomatoes are high in lycopene (one of the most potent antioxidants in the diet), vitamin C and fiber.